Working in batches in a food processor, pulse the cauliflower chunks to small pieces, about ¼ inch.

Transfer the cauliflower to a medium bowl and toss with 2 tablespoons of the olive oil and a sprinkle each of salt and black pepper. Spread on the prepared baking sheet and bake until lightly browned, stirring once or twice, about 30 minutes. Return the cauliflower to the bowl and stir in the remaining olive oil, the chopped peppers, cheese and almonds. Serve warm or at room temperature.